Sunday, February 24, 2013

Baked Sunday Evening: Malted Milk Chocolate Pots de Crème

This week’s Baked Sunday Mornings selection was Vanilla Bean and Chocolate Budino, which is essentially a fancy name for pudding. However, I did not make it. Instead, I made another dessert in the pudding/custard family that I had missed back in January, Malted Milk Chocolate Pots de Crème. I’ve said it before and I’ll say it again: desserts that do not pair well with ice cream are generally not requested by Josh, so I do not make too many of them. Of the two, I thought the pots de crème may be better received. I can’t say for certain that Josh wouldn’t have liked the pudding, but I can say that these creamy cups of chocolate decadence were quite a hit here.

This recipe called for milk chocolate, and with very few exceptions, such as m&m's, we definitely prefer dark chocolate and I almost always sub a darker chocolate for milk. I think the Baked boys may have me sold on milk chocolate in the appropriate contexts, though, as the pots de crème were just perfect. It probably helped that I used a high quality chocolate (they had one ounce bars of Valrhona chocolate at Trader Joe’s and I bought two to make a half recipe of the pots de crème).

You can find this fabulous, not to mention both easy and impressive, recipe here on the Baked Sunday Mornings site and this week’s actual pudding recipe can be found here.

These look scrumptious. A recipe with malt and milk chocolate seems rare and I like both. I never got into the dark chocolate craze. Pots de Cremes are nice because they are special without being a big production.